Chicken Fajitas

12 Jul 2022

Chicken Fajitas

35 Minutes | easy | Serves 4

Chicken fajitas are a firm favourite in many households, and they’re even better cooked on the BBQ using a homemade fajita spice mix! This recipe will make more spice mix than you need, but you could always halve the quantities if you want to make just enough for one dinner. Use the cast iron skillet to cook everything quickly and easily in one pan on the Jupiter Outback BBQ, then serve at the table for everyone to help themselves and build their own fajitas.


  • 6 skinless, boneless chicken thighs, cut into strips
  • 1 onion, peeled and sliced
  • 2 peppers (any colour is fine), trimmed and sliced into strips
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon ground white pepper
  • 1 teaspoon oregano
  • 1 teaspoon brown sugar
  • 2 teaspoons garlic powder
  • 1 tablespoon sea salt
  • 2 tomatoes, finely diced
  • ¼ red onion, finely diced
  • Handful coriander leaves, chopped
  • 1 tablespoon lime juice
  • 1 chilli (red or green), finely diced
  • Pinch of sugar
  • 200g natural yoghurt (or use sour cream if you prefer)
  • Small squeeze of lime juice
  • Zest of 1 lime, grated
  • 2 avocados
  • ¼ red onion, finely diced
  • Squeeze lime juice
  • 1 tablespoon finely chopped coriander
  • Tortillas
  • Hot sauce, if you like



Make the spice mix

Make the spice mix by combining all the spices with the salt and mixing well. Set aside.

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Make the tomato salsa

Make the tomato salsa by combining all the ingredients with some salt and pepper. Set aside.

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Make the guacamole

Make the guacamole by crushing the avocado in a pestle and mortar, then stirring in the other ingredients, making sure it’s well seasoned with salt. Set aside.

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Make the lime yoghurt

Make the lime yoghurt by combining the yoghurt with the lime juice and zest, and a pinch of salt. Set aside.

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Light the two central burners

Light the two central burners on the Jupiter Outback BBQ and set the heat to medium. Add a splash of oil to the cast iron skillet, and, when hot, add the onions and peppers. Cook until soft and beginning to colour, stirring regularly.

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Add a small splash more oil

Add a small splash more oil and add 3 tablespoons of the spice mix and stir well. Cook out for a minute or two, stirring.

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Add the chicken

Add the chicken strips and stir to coat. Cook until the chicken is browned, around 5 minutes.

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Add 100ml water

Add 100ml water, stir and close the lid of the BBQ. Allow to cook for 5 minutes longer.

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Serve the chicken

Serve the chicken with the tortillas, salsa, guacamole and lime yoghurt.

This chicken also makes a great filling for a burrito with rice and some refried beans. Alternatively, you could use strips of steak in place of the chicken.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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